It's easy to create your own low fat salad dressing that tastes so good you won't even miss the full fat options. In fact, these dressings can be used on many kinds of food to help enhance their taste, or to add extra flair to a meal. You can easily create your own flavors and textures by experimenting with the herbs and other seasonings in the following homemade salad dressing versions.
You can actually make an Italian dressing that is fat free, making it easy to indulge in any time of day. Simply mix together a half cup of vinegar, a dash of Tabasco sauce, two teaspoons of fresh lemon juice, some minced garlic and salt to taste. You've got yourself a quick, easy and tasty Italian dressing that can be added to much more than just salads. Whether drizzled on vegetables or put in pastas, soups and casseroles, this low fat salad dressing will be a hit with family and friends.
This is one homemade salad dressing that you won't be able to pass up. It's rich, creamy and tangy but without all the fat that the regular version has. Start with a two ounce package of low fat ranch mix at the store and put it in a small bowl. Then mix in a cup of fat free milk or soy milk, ¼ cup of fat free sour cream and fresh (or dried) basil until the mixture is creamy. If you like your ranch dressing extra tangy, consider mixing a couple of teaspoons of lemon or lime juice to the mix. This dressing is great with chicken strips and on sandwiches.
A rich, dark Asian dressing is perfect to be used with egg rolls, chow mein, fried rice or salad greens. A little fat goes a long way in this recipe, while the bold and fresh flavors of the other ingredients work together to bring this dressing together. In a small bowl, just mix together two tablespoons of olive oil, four tablespoons of soy sauce, two cloves of chopped garlic, 1/8 cup of chopped ginger, basil and oregano to taste. For a bold flavor, allow the dressing to rest for about an hour in the fridge before using it.
This can be made as a low fat salad dressing, or it can be adapted to be fat free by simply omitting the oil. Either version you choose to create is tasty, but the low fat version is best for salads while the no fat version works best in soups, pastas and on vegetables. To make this flavorful favorite simply mix together two tablespoons of olive oil, 1/3 cup of balsamic vinegar, four cloves of chopped garlic, chopped sweet basil and one tablespoon of Dijon mustard for a tangy edge that makes this dressing pop.